These cookies are perfectly chewy and chocolatey and are filled with warm holiday spices like ginger and cinnamon.
Using almond flour not only makes them paleo and increases the fiber and protein, but also gives them a texture reminiscent of traditional gingerbread.
Ingredients
1 & 1/2 cups almond flour
1/4 cup tapioca flour
3 tablespoons coconut oil (melted)
1/3 cup maple syrup
1 teaspoon vanilla extract
1 & 1/2 teaspoon ginger
1 teaspoon cinnamon
1/4 cup chocolate chips
1/4 teaspoon baking soda
Directions
Preheat oven to 350F
Link baking sheet with parchment paper
Combine almond flour, tapioca flour, ginger, cinnamon, and baking soda in large bowl
Whisk coconut oil, maple syrup, and vanilla in small bowl, then pour into dry ingredients
Mix together until dough forms
Fold in chocolate chips
Use cookie scoop to form balls and place on baking sheet (should be about 9)
Bake for 10-12 minutes
Remove from oven and let cool
Enjoy!